GF: Buckwheat-wrapped Roast Beef Sandwich

In 30 minutes we are leaving for one of many holiday parties. I was scrambling to make something for myself to eat that would hold me over while I watch friends munch on gluten-filled delectables (Although I am positive that my friend will have some gluten-free goodies for me too – she’s amazing like that! A hostess with a solid memory and damn good organizational skills. Unlike me. When I am the hostess, I’m a wreck. LOL That’s where my love steps in to save the day.)

I *thought* I was going to have some yummy scallion pancakes before leaving tonight as they are yummy and easy to make. (And they satisfy the need for both something bread-like AND something salty-savory at the same time.)

Notice I said, I “thought”.

Yeap. My love used the last of the scallions yesterday. DRAT! Had I known I would have picked some up today at the store, but instead, I made some buckwheat wraps (like tortillas) and roast beef sandwiches for everyone. Oh man. These were perfect! (But definitely something to eat the day you make them or plan to reheat them as you would corn tortillas before serving the next day.)

I hope this will save your tummy during party season too! It was a hit with everyone in the house – and I’m the only one GF! Yeehaw- gotta love the one-recipe-fits-all nights.

At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.

Shape the dough into 12 golf-ball sized balls. Put the balls under a damp towel until you are ready for them.

Flatten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a silpat.

Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan. Once the oil is hot, slide in one buckwheat wrap. Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.

Leave the wrap to brown on each side (3-4 minutes per side).

Lay wraps on a paper towel and fold them gently in half. Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to make your sandwiches.

14 comments on “GF: Buckwheat-wrapped Roast Beef Sandwich”

YUMMY!! I have been searching for some kind of “wrap” for some time now and I think your recipe might be “IT”! I will be trying these with one of my “old” fav’s and see — thanks again Kate for the Yummies!

That looks SO good! I have GOT to buy a tortilla press! They actually sell them in grocery stores here. I’m just going to have to break down and buy one! That roast beef looks amazing!! I LOVE roast beef sandwiches! Boy have I missed them!!

Hiya Carrie =)
Happy New Year!
I just posted my blurb about the tortilla press to Lea. LOL. You’ll have to check down there (I’m on a five minute break from work…LOL)

I LOVE red roast beef too. Too brown and it loses it flavor for me. However, my sister logged on here when we were chatting on the phone and SHRIEKED at the red beef with nausea. Poor thing. She doesn’t know what she’s missing! LOL

Then I began to wonder just how RED she was seeing the beef (because it is red – but not shriek-worthy in my mind). I am trying to figure out what is going on with the colors of my photos – some computers I use show weird color-schemes and others look normal… I can’t figure that out!

Bah… that will just have to be figured out as I bounce along here I think. LOL

I still haven’t bought a tortilla press, but this just might be the breaking point. Those sandwiches look delicious. I miss sandwiches. Thanks for the recipe.

Lea – I don’t necessarily think you need to buy a tortilla press to make your tortillas. I rolled these out with a rolling pin just fine as the dough for these – and for corn tortillas – is NOT tough nor hard to roll. People like the tortilla presses because you can just make small balls of dough and then press them. However, you have to use some plastic (I use a large ziploc bag that I have cut along the two sides to open it like a flap) or parchment paper, etc or the tortillas will stick to the press. So, I guess for me, it’s a wash. I maybe can make more tortillas with the press a BIT faster than by rolling them, but I don’t usually make more than a 12 or so at a time depending on what I am making them for.

Oh. Maybe I am feeling reflective/thoughtful because I am noticing the sheer amount of STUFF that accumulates in my kitchen – many gadgets and “helpful tool”, etc. that I LOVE but HATE storing in my no-storage-kitchen. LOL =)

Kate — thanks for the info on the tortilla press! I TOTALLY understanding having STUFF in a no storage kitchen!! You must be referring to MY tiny little cozy kitchen!! I will try these with my trusty rolling pin and give them a whirl!! Have a great day!!

Kate – WOW I just found your website and my whole family has been enjoying all of your creations! I am the only one GF in my house but it is so great to find recipes we all can enjoy. I made these tortillas last night and only needed to make 6 tortillas. I rolled the remaining dough into balls and placed them wrapped in paper towel in the fridge. Today for lunch I took them out and then rolled and fried them and they were wonderful. Thanks!

I’m so glad you are finding helpful recipes here! That’s the whole purpose to the site and recipe collection. – Kate

What would be an appropriate substitute for the rice flours? I am allergic to rice. Hoping you have an idea for me because this recipe is so far the closest to anything that I can have, with all my allergies considered.

I can’t find the recipe for the scallion pancakes! They sound wonderful, am I missing the name? i’m relativelyi new to your site LOVE the sandwich wrap recipe (with dill, fennel, cumin & pepper), I want to try these buckwheat pancakes but gotta find buckwheat first.

But can you post or direct me to the scallion pancake recipe or the name at least?

Sorry, Cynthia – my scallion pancake recipe bit the dust when I lost a notebook. I have intended to recreate it – but haven’t gotten the chance. I’ll post it as soon as I get it right again, though!
~Kate

I haven’t tried to freeze them, Natalie. I would suggest just cutting the recipe down… OR – make the Lavash Wrap. It will keep really well for a week on your counter top in an airtight bag/Ziplock. The lavash wrap will keep it’s flexibilty – and these are better then minute you make them as far as that goes.
~Kate